The Modern Art of Cookery Improved C-7325


  • Published by Townsends

  • Originally Published in 1767

  • Mid-18th Century Cuisine

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Ann Shackleford's cookbook epitomizes classic English cuisine of the Mid-18th Century. This rare cookbook includes many fine recipes for meats, poultry, and fish, as well as vegetables, fruits, preserves, desserts, and wines. It's a valuable resource for anyone interested in historical foodways.
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